Safety evaluation of the food enzyme α‐amylase from a genetically modified strain of Bacillus licheniformis (DP‐Dzb25)

Safety evaluation of the food enzyme α‐amylase from a genetically modified strain of Bacillus licheniformis (DP‐Dzb25)

Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanhydrolase; EC 3.2.1.1) is produced with the genetically modified strain Bacillus licheniformis DP‐Dzb25 by Danisco US Inc. It is intended to be used in distilled alcohol production, starch processing for the production of glucose syrups, and in...

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Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, Boet Glandorf, Jaime Aguilera, Christine Horn, Yi Liu, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2019-11-01
Series:EFSA Journal
Subjects:
food enzyme
α‐amylase
1,4‐α‐d‐glucan glucanohydrolase
EC 3.2.1.1
Bacillus licheniformis
DP‐Dzb25
Online Access:https://doi.org/10.2903/j.efsa.2019.5900

Internet

https://doi.org/10.2903/j.efsa.2019.5900

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